Cal Smart Tex-Mex Double Turkey Bowls
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Cal Smart Tex-Mex Double Turkey Bowls

Cal Smart Tex-Mex Double Turkey Bowls

with Mexican Street Corn Slaw

Lightly-charred corn adds a lovely smoky quality to the Mexican-inspired slaw on top of a wild rice medley with Tex-Mex ground turkey and a cooling lime crema!

Tags:
Quick
Allergens:
Mustard
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

500 g

Ground Turkey

1 tbsp

Ginger-Garlic Puree

(Contains Mustard)

1 tbsp

Mexican Seasoning

113 g

Corn Kernels

56 g

Red Cabbage, shredded

1 unit(s)

Lime

1 unit(s)

Green Onion

¼ cup

Feta Cheese, crumbled

(Contains Milk)

3 tbsp

Sour Cream

(Contains Milk)

½ cup

Wild Rice Medley

Not included in your delivery

3.5 tsp

Oil*

0.38 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories810 kcal
Fat35 g
Saturated Fat11 g
Carbohydrate66 g
Sugar9 g
Dietary Fiber5 g
Protein58 g
Cholesterol239 mg
Sodium1460 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pot
Measuring Cups
Measuring Spoons
Whisk
Medium Bowl
Large Non-Stick Pan
Paper Towel
Small Bowl

Instructions

Cook wild rice
1

Before starting, wash and dry all produce. Stir together wild rice medley, 1 cup (2 cups) water and 1/4 tsp (1/2 tsp) salt in a medium pot. Bring to a boil over high heat. Once boiling, reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 20-22 min. Remove from heat. Set aside, still covered.

Prep and make slaw
2

Meanwhile, thinly slice green onion.Zest, then juice lime.Add half the lime zest, 2 tsp (4 tsp) lime juice and 2 tsp (4 tsp) oil to a medium bowl. (TIP: Add 1/4 tsp [1/2 tsp] sugar, if desired.) Season with salt and pepper, then whisk until combined.Add cabbage, then toss to combine.

Char corn
3

Meanwhile, heat a large non-stick pan over medium-high heat. While the pan heats, pat corn dry with paper towels.When hot, add corn to the dry pan. Cook, stirring occasionally, until dark brown in spots, 5 min.Add half the Mexican Seasoning. Cook, stirring often, until fragrant, 15 sec.Transfer corn to the medium bowl with slaw, then toss to combine.Carefully wipe the pan clean.

Cook turkey
4

Return the same pan to medium-high.When hot, add 1/2 tbsp (1 tbsp) oil, then turkey. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.**Add Tex-Mex paste, remaining Mexican Seasoning and 2 tbsp (4 tbsp) water. Cook, stirring often, until fragrant and no longer watery, 30 sec-1 min. Season with pepper, to taste.

Make lime crema
5

While turkey cooks, add sour cream, remaining lime zest, 1 tsp (2 tsp) water, and 1/2 tsp (1 tsp) lime juice to a small bowl.Season with salt and pepper, to taste, then stir to combine.

Finish and serve
6

Add half the green onions to the pot with wild rice, then fluff with a fork.Divide wild rice between bowls. Top with slaw and turkey.Sprinkle feta and remaining green onions over top.Dollop lime crema over bowls.